Easter breakfast buns

A really simple recipe for the whole family to enjoy. A great one to make with the kids.
 
easter buns

Recipe from: 29 March 2012
Preparation time: 50 min
Cooking time: 40 min
 
 

Ingredients

 
  • 1
    kg
    ready made bread dough – buy from your local bakery
  • 250
    ml
    brown sugar
  • 125
    ml
    butter
  • 5
    ml
    cinnamon
  • 250
    ml
    pecan nuts- chopped
  • 1
    cup
    sultanas
  • 1
    egg
Servings: Change Serving
 
 

Method

 
Place sugar and butter in a small saucepan and melt together. When melted, add the sultanas and nuts as well as the cinnamon.

Preheat oven to 180°C. Divide the dough into 16 balls/buns. Spray an oven-proof dish  (rectangular Pyrex) with Spray 'n Cook and pour the butter and sugar mixture into the bottom of the dish.

Place the 16 buns on top of the sauce, leaving gaps in between for the dough to rise.  Allow to rise for about ½ hour and then bake in oven for 30-40 minutes.

For rolls:

On a floured surface, roll out the dough into a large rectangle to about 1 cm thick. Use a pastry brush or spoon and spread the butter and sugar mixture over the dough.

Roll up from the long side. Once you have a long roll, brush it with egg white(to hold it together) and roll it up into a coil.

At the end, just tuck the point of dough underneath the roll. Brush with egg wash and allow to rise.

Preheat oven to 180°C and bake for 40-45 minutes or until golden brown and sounds hollow when tapped with a finger.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


 

Read more on: bake  |  easter
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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